Description
Delicious and healthy Greek Yogurt Banana Muffins made with whole wheat flour, ripe bananas, and natural sweeteners. These moist muffins are perfect for a nutritious breakfast or snack, featuring the creamy tang of Greek yogurt and optional chocolate chips or nuts for added texture and flavor.
Ingredients
Scale
Wet Ingredients
- 1 cup mashed ripe bananas (about 2-3 bananas)
- 1/2 cup plain Greek yogurt
- 1/3 cup honey or maple syrup
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/4 cup milk (any kind you prefer)
Dry Ingredients
- 1 3/4 cups whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
Optional Ingredients
- 1/2 cup chocolate chips or nuts of your choice
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease with cooking spray to prepare for baking.
- Mix Wet Ingredients: In a large bowl, combine the mashed bananas, Greek yogurt, honey or maple syrup, vanilla extract, and eggs. Use a whisk or a hand mixer to blend everything until smooth for an even batter.
- Combine Dry Ingredients: In a separate bowl, mix together the whole wheat flour, baking soda, baking powder, salt, and cinnamon to evenly distribute the rising agents and spices.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula until just combined to avoid overmixing which can make muffins dense.
- Add Milk and Optional Ingredients: Stir in the milk until the batter is smooth. If you’re adding chocolate chips or nuts, fold them gently into the batter to maintain texture.
- Fill Muffin Cups: Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full to allow space for rising.
- Bake: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean, ensuring they are fully cooked.
- Cool: Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely, enhancing texture and flavor.
Notes
- Use ripe bananas for the best natural sweetness and moisture.
- Whole wheat flour adds fiber and nutrients but you can substitute with all-purpose flour if preferred.
- Honey or maple syrup can be adjusted or substituted with other sweeteners to taste.
- Milk can be any kind including dairy-free alternatives like almond or oat milk.
- Do not overmix the batter to keep muffins light and fluffy.
- Optional chocolate chips or nuts add flavor and texture but can be omitted for a simpler muffin.
